I love fish tacos, especially in summer! But on the low carb lifestyle, I wasn’t making them—that is, until I substituted a few ingredients to create a low-carb taco or tortilla shell! They are made with zucchini, parmesan and almond flour and are seriously good. You get the texture, but not the carbs! There are only 6 grams of carbs in ¼ cup of almond flour, so 2 tacos are about 3-4 grams of carbs.
I used scallops, but you can use swordfish, mahi mahi, shrimp, or whatever you like. You can grill the fish, bake it or sauté it, like I did for the scallops. A little salt and pepper and you’re done. The vegetables, sauce and tacos give it plenty of flavor.
I buy a small can of adobe chipotle pepper and put what I don’t need into a plastic container and freeze it.
I had it last night and will have it tonight with the addition of delicious tomatoes from the farmer’s market! (I made enough sauce for two nights plus leftovers for salads–see end of post. Also made the whole batch of taco shells and will put leftovers in the toaster oven. Veggies and scallops will make fresh.)
I usually use red cabbage over napa or white–because it is more nutritious and it looks better–but the local store didn’t have any, so I settled for napa.
A perfect summer dinner!
Small red cabbage (or napa), sliced thin or use a food processor
1 medium red onion sliced on thinnest blade on a mandolin
1 avocado, cut into small chunks
Handful grape or cherry tomatoes, cut in half
2 Kirby cucumbers, sliced on mandolin or use a food processor
4 radishes, sliced on mandolin or use a food processor
Chipotle Pepper Sauce
3/4 cup sour cream, Greek yogurt or crème fraiche
Handful cilantro, chopped
1-2 canned adobe chipotle pepper with sauce
1 small garlic clove
Zest of one lime and juice
2 tablespoons of tomatoes
Salt and pepper
Mix all together with a blender
Toss salad with some pepper sauce to evenly coat. Add more sauce to cooked fish.
Low carb tortillas or taco shells
Makes 4 tortilla and 8 taco shells
2 medium zucchini, grated and squeezed dry
½ cup parmesan cheese
¼ cup almond flour
¼ teaspoon garlic powder
¼ teaspoon cumin
Heat oven to 450. Line a baking sheet with parchment paper.
Dry zucchini with kitchen towel and place in bowl. Add remaining ingredients. Divide mixture into 4 for tortillas or 8 for tacos and spread in circles on paper. Make pretty thin; about 7”. Bake 15 minutes or until edges are brown. Peel off paper and cool. Spray with cooking oil and heat in toaster oven at 375 to make crisp, about 10 minutes.
Salad for lunch with shrimp and dressing! Baby spinach, arugula, celery, avocado, parmesan and shrimp–delcicious!